A vibrant green risotto made with fresh basil pesto, creamy Arborio rice, and Parmesan, topped with toasted pine nuts and basil for a luxurious yet comforting dish. Creamy pesto risotto combines Italian elegance with the coziness of a home-cooked meal, making it perfect for both weeknight dinners and special occasions.
Why You’ll Love This Recipe
This creamy pesto risotto is a delightful fusion of rich textures and fresh, herby flavors. The slow-cooked Arborio rice absorbs the savory broth, creating a silky consistency that is elevated by the bold flavor of basil pesto. Finished with Parmesan, pine nuts, and fresh basil, every bite offers a satisfying blend of nuttiness, creaminess, and brightness. Whether you’re an experienced cook or just beginning to experiment with risotto, this recipe is approachable and rewarding.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Arborio rice
- Small onion, finely chopped
- Olive oil
- Dry white wine (optional)
- Vegetable broth
- Basil pesto (homemade or store-bought)
- Grated Parmesan cheese
- Unsalted butter
- Salt and black pepper
- Pine nuts, toasted
- Fresh basil leaves
- Shaved Parmesan
Directions
- In a large saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the Arborio rice and toast for 1–2 minutes until the edges become translucent.
- If using wine, pour it in and cook until mostly absorbed.
- Begin adding warm broth one ladle at a time, stirring continuously and allowing each addition to absorb before adding the next. Continue this process for about 20–25 minutes.
- When the rice is tender and the consistency is creamy, stir in the basil pesto, butter, and grated Parmesan.
- Season with salt and black pepper to taste.
- Remove from heat, cover, and let sit for 2 minutes.
- Serve in bowls and garnish with toasted pine nuts, shaved Parmesan, and fresh basil leaves.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
- Add protein: Stir in cooked chicken, shrimp, or pancetta for a heartier dish.
- Vegan version: Use dairy-free pesto, vegan butter, and a plant-based Parmesan substitute.
- Lemon zest: For a zesty finish, add a bit of lemon zest before serving.
- Mushroom addition: Sauté mushrooms with the onion for an earthy depth.
- Spinach boost: Stir in fresh spinach during the last few minutes of cooking for extra greens.
storage/reheating
Leftover risotto should be cooled completely before storing. Transfer to an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or water to restore its creamy texture. Avoid microwaving, as it may dry out the rice and alter the texture.
FAQs
What type of rice should I use for risotto?
Arborio rice is the best choice because of its high starch content, which creates the creamy texture risotto is known for.
Can I use store-bought pesto?
Yes, high-quality store-bought pesto works well. For a fresher taste, consider making your own.
Is it necessary to use wine?
Wine adds depth, but you can skip it and still achieve a flavorful result.
Can I make this ahead of time?
Risotto is best served immediately, but you can prepare it in advance and reheat with extra broth.
How can I make this dish vegan?
Use vegan pesto, omit the cheese, and replace butter with a plant-based alternative.
What can I use instead of pine nuts?
Toasted walnuts or almonds are good substitutes if you don’t have pine nuts.
How do I keep risotto from becoming mushy?
Add broth gradually and stir constantly to ensure proper texture without overcooking.
Can I freeze risotto?
Freezing is not recommended as it may alter the creamy texture upon thawing.
What should I serve with creamy pesto risotto?
A simple green salad, roasted vegetables, or grilled chicken pair well with this dish.
How do I toast pine nuts?
Toast in a dry skillet over medium heat for 3–4 minutes, stirring frequently until golden.
Conclusion
Creamy pesto risotto is a flavorful and comforting dish that combines the richness of Parmesan and Arborio rice with the vibrant freshness of basil pesto. With a balance of textures and a simple cooking method, it’s an ideal recipe for anyone looking to elevate their dinner routine with minimal effort. Serve it as a stand-alone meal or pair it with your favorite proteins and sides for a more elaborate spread.
Print
Creamy Pesto Risotto
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant green risotto made with fresh basil pesto, creamy Arborio rice, and Parmesan, topped with toasted pine nuts and basil for a luxurious yet comforting dish.
Ingredients
- 1 1/2 cups Arborio rice
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/4 cup dry white wine (optional)
- 4 cups vegetable broth, kept warm
- 1/2 cup basil pesto (homemade or store-bought)
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Salt and black pepper to taste
- 2 tablespoons pine nuts, toasted
- Fresh basil leaves, for garnish
- Shaved Parmesan, for topping
Instructions
- In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3 minutes.
- Stir in Arborio rice and toast for 1–2 minutes until edges are translucent.
- If using, add white wine and cook until mostly absorbed.
- Add warm broth, one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding the next. This process takes 20–25 minutes.
- When rice is tender and creamy, stir in basil pesto, butter, and grated Parmesan. Season with salt and pepper to taste.
- Remove from heat and let sit covered for 2 minutes.
- Serve in bowls topped with toasted pine nuts, shaved Parmesan, and fresh basil leaves.
Notes
- Use homemade pesto for a fresher flavor if possible.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- White wine adds depth but can be omitted if preferred.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 25mg
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